It doesn’t get much better than this easy banana bread recipe! It’s made with extra ripe bananas for optimal flavor. You can enjoy it plain or with your favorite mix-ins!
My best ever banana bread is one of my most popular recipes and for good reason – it’s delicious! However, the process for that recipe is tedious and time consuming because it uses brown butter and roasted bananas.
I wanted to create a banana bread recipe that is just as delicious but much easier to make, hence the name ‘easy’ banana bread.
Banana Bread Recipe
The great thing about this bread is it will stay moist for days! It can be made with bananas you’ve tucked away in the freezer, refrigerator, or those that are turning super spotty on the counter.
I’ll give you all the tips on what to do to get the most out of those bananas! You can even transform it into cinnamon swirl banana bread, gluten-free banana bread or banana muffins.
This is truly a great recipe. The batter comes together by first mixing the wet ingredients, then mixing the dry ingredients, and finally combining the two.
Auntie Ann's Banana Bread
It’s important to select the best bananas. Afterall, they are the star of the recipe. You want bananas that are very spotty.
If your bananas aren’t ripe enough, one way to make them ripen faster is to place them in a brown paper bag. Ethylene gas produced by the bananas will build up in the bag, which will speed up the ripening process.
Remove the bananas from the bag once they reach the desired ripeness. You can then place them in the refrigerator if you don’t plan to use them right away or store them in the freezer.
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The Batter – The batter is made by mixing the dry ingredients and wet ingredients in separate bowls. Then, the two are combined and mixed just until incorporated.
Start by creaming the butter, granulated sugar, and brown sugar together until the mixture is pale in color and fluffy. This can take about 3 minutes. Mix in the egg until well combined.
Mash the bananas and mix them into the batter. I like to mash my bananas in a small bowl. If your bananas are super ripe or have been frozen and thawed, you can just place them into the batter whole. The mixer will mash them up.
Banana Bread Recipe For 4 Bananas
Pour the batter into a greased loaf pan and bake for 35-45 minutes. The crust should be a rich golden brown, and a toothpick inserted in the center should come out with only a few moist crumbs attached.
Keep banana bread covered tightly and store at room temperature for 2 days, or in the refrigerator for up to 1 week. This bread tastes best on day 2 after the flavors have melded together.
You can also freeze completely cooked banana bread for up to 3 months. Tightly wrap the whole loaf or slices in 2-3 layers of plastic wrap.
Banana Bread |donna Hay Recipe
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients you used in the recipe.This Classic Banana Bread is perfectly sweet, moist, and full of flavor! You can enjoy this bread plain, with chopped walnuts, or even chocolate chips. Perfect for breakfast or dessert!
Do you ever end up with a bunch of overripe bananas sitting on your counter at the end of the week? Just me?Truth be told, I love bananas but we usually buy too many at the store and then end up with a bunch left over. One of my favorite ways to use up all of those overripe bananas is with this homemade banana bread recipe!
Originally published in 2018, I’ve updated this post with a lot more information and step photos to help you along the way. Not only is this the best banana bread recipe you’ll ever try, but it’s also:
The Best Banana Bread Recipe (ever.)
To make this banana bread, you’ll start by mixing together the wet ingredients, then the dry ingredients, then you’ll combine the two. Here’s a quick breakdown on exactly how to prepare the batter:
Once the batter is ready, spray a 9×5 loaf pan with nonstick cooking spray and line it with parchment paper. The parchment paper is completely optional, but it will make it much easier to remove the bread from the pan.
Then, scoop the batter into the prepared pan and place it in the oven for about one hour or until a toothpick inserted into the center comes out clean. I like to let my bread cool in the pan once it’s done for about 20 minutes, then remove it from the pan to cool completely on a wire rack.
Help With Banana Bread + A Gas Stove! (swipe For More Pics)
The best kind of bananas for this recipe are ones that are overripe with a lot of speckles. If your bananas are still green or just yellow, then I suggest waiting a little longer.
If you need to speed up the process and ripen your bananas quicker, simply place them in a brown paper bag for 1-3 days. The ethylene gas will build up in the bag and circulate around the bananas, speeding up the ripening process.
You can store this banana bread in an airtight container at room temperature for 3-4 days. While it’s not necessary to store banana bread in the refrigerator, it will help it stay fresh a little longer. If you need to store it a couple days longer then I suggest storing it in an airtight container in the refrigerator.
Easy Banana Nut Bread
Yes, absolutely! To freeze the the loaf: Wrap the loaf tightly with plastic wrap and store it in a freezer bag or container in the freezer for up to 3 months. When you’re ready to enjoy it, place it on the counter for several hours or overnight so that it can come to room temperature.
To freeze individual slices: Slice the bread and place it on a baking sheet lined with parchment paper, then place the baking sheet in the freezer for a couple of hours or until the slices are frozen. Place the frozen slices in a freezer bag or container and store them in the freezer for up to 3 months. You can thaw individual slices to room temperature or reheat frozen slices in the microwave for 20-30 seconds at a time or until warmed through.
To freeze the the loaf: Wrap tightly with plastic wrap and store in a freezer bag or container in the freezer for up to 3 months. To thaw, place it on the counter for several hours or overnight so that it can come to room temperature.
Classic Banana Bread Recipe
To freeze individual slices: Place the slices of bread on a baking sheet lined with parchment paper, then place the baking sheet in the freezer for a couple of hours or until the slices are frozen. Place the frozen slices in a freezer bag or container and store them in the freezer for up to 3 months. Thaw individual slices to room temperature or reheat frozen slices in the microwave for 20-30 seconds or until warmed through.
Eggs: Room temperature eggs are best as they will disperse more evenly into the batter. To bring your eggs to room temperature quickly, place them in a bowl of warm water for 5-10 minutes.
Bananas: The riper the bananas, the better! You’ll need about 4 large bananas or 5 medium bananas to get 2 cups of mashed banana.I suppose February is my slacker month. A whole week plus has passed in this month and I haven't given you anything! Well, I suppose the only way to make up for that is with one of my favorite classic recipes that is adapted from The Joy of Cooking cookbook.
The 'nothing Wasted' Banana Bread Recipe
I don't bake very often so when I first decided I wanted to try this out, I was definitely nervous. I followed the recipe to a T (which, in general, is actually a very good practice in baking). Now, I make small variations here and there depending on what I have in my kitchen. Overall, though, I have to say that while this is a little more challenging than some of my other posts, anyone can do it if they are focused and hungry :-)
For those of us who live alone or with one other person, what is the ONE thing we always buy too much of and then have to eat a whole BUNCH in a day? Guesses?
BANANAS! That is correct. We've all been there...standing at the banana stand, staring at their yellow glory and thinking how awful you would feel if you broke the bunch and only bought 3 bananas instead of 6.
Oatmeal Banana Bread
So we come home with six beautiful bananas, eat a few, and watch as the rest become brown, spotty creatures on top of the fridge. Now, you don't have to fret. POP THOSE BABIES IN THE FREEZER. Next, quickly gather up the following ingredients and get ready to make a delicious, fresh, addicting banana bread.
In a large mixing bowl, beat the sugar and butter at medium speed until creamy.
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